Ms. Toody Goo Shoes

Friday, October 30, 2015

Happy Halloween, and welcome to Best of the Weekend!Halloween is a really big deal in our neighborhood.We get hundreds of trick or treaters,and as you are reading this, I'm busy packing up tons of candy bags.

I'm glad you stopped by the BOTW link party --we're all about treats - no tricks! And no costumes are necessary!******************Here at the Best of the Weekend party,we'd love it if you would follow the BOTW co-hosts...

Wednesday, October 28, 2015

You know how when a small object falls from above,it really hurts when it hits you?High school physics wasn't my thing,in fact, my friend and I would fake being sick, and go to the nurse every other day, just to get out of class. But one thing I do remember is that Galileo did lots of experiments on falling objects...velocity, acceleration, gravity, stuff like that.

I'm no physicist, but I can vouch for the fact that if an acorn falls from high up in a tree, and hits you on the head, it hurts like the dickens.I'm guessing that when the apple fell and hit Sir Isaac Newton on the head, it didn't tickle,although the fact that it helped him to discover gravity probably took his mind off the pain.

This past weekend, I was in my yard, putting some things away for winter,when suddenly...YEE-OUCH!!!

It felt like a rock hit my head, but it was just an acorn.I needed a hard-hat!Junior Goo Shoes ran and got me a cowboy hat to wear, but it was too soft. I put a tupperware bowl on my head, with the cowboy hat over it, so the neighbors wouldn't think I looked weird, although wearing a cowboy hat in your backyard in NJis pretty odd, in and of itself.Maybe in Texas, I would have looked stylish, but here, they probably assumed I was dressed for Halloween. Or more likely, just strange.

All I can tell you is that when Mr. Goo Shoes got a load of me,he wanted to take a picture -- badly. I told him that if he did, I'd be forced to flush his Hagen Daz ice cream bars down the toilet.He backed down.

As I was working in the yard, and getting pelted with acorns, my thoughts couldn't have been further from the Law of Universal Gravitation. In fact, I was thinking about what to make for supper -- which always gives me a headache (or maybe it was the acorns this time) --when I remembered that I had some turkey chili in the freezer.

The recipe is Aunt Goo Shoes' (aka, my sister) creation.It's easy, and it's healthy.She's made it for us a bunch of times, but I've made it, too. If it's easy enough for me to make, anyone can do it.

This recipe makes a ton of chili...perfect if you are having a crowd. Or, it's great to keep some in the freezer for days when you don't feel like cooking, which for me is every day. (I should probably triple the recipe, lol).

I am a wimp when it comes to spicy foods.This version has a nice little kick to it, but if you prefer a spicier chili, just increase the amounts of chili powder, cumin and red pepper flakes.

Although it is simple to prepare, you need a good two hours to cook it,so plan accordingly.After cooking the meat and veggies, the chili should simmer for an hour. Then, after you add the kidney beans, it should cook another 30 - 60 minutes. But, it's passive cooking -- once you've added the tomatoes, you can do your nails, fold the laundry, or write a blog post.Just make sure to check on the chili and give it a stir every now and then.Cook the chili uncovered, but if the liquid cooks out too much, cover the pot and continue simmering. Top the chili with shredded cheese, sour cream, scallions, crumbled taco chips, whatever. Serve it with a salad, and some corn bread or my zucchini parmesan bread,and yell "Supper's ready!"

Friday, October 23, 2015

Guess what I did today?I had lunch with two blog friends...Julie from Julie's Lifestyle (remember we met over the summer?)And...Ginnie from Hello Little Home,yes, that's right...one of the co-hosts of our Best Of The Weekend party! We met in midtown Manhattan, and gabbed and gabbed,sharing and comparing blog stories,but it wasn't until I was on my way home that I realizednot one of us remembered to take a picture! Can you believe it?

In a couple of weeks, I'll be meeting two more bloggers -

I'm writing myself a note right now to remember to take photos!******************Here at the Best of the Weekend party,we'd love it if you would follow the BOTW co-hosts...

For years, it has taken all my willpower to avoid buying Trader Joe's Cookie Butter.And now I find out they have cookie butter cookies, too?That's it, it's over. I'm a lost cause.What time is it? Are they still open? Where are my car keys?

Tuesday, October 20, 2015

So yeah, it's been a wacky few days here at the Goo Shoes house, and by wacky, I mean Not Good.

The other day, I heard something vibrating the wall of my closet.

I didn't think much of it, until the next day, when I heard it again in the medicine cabinet of our bathroom.

This time, the sound was clear -- there was no mistaking it...Bzzzzzzzzzzzz!

BEES!

The few dead yellow-jackets we've found recently around the house suddenly made sense.

Unbeknownst to us, bees have been busy setting up shop inside the walls of our house.

One thing you may not know about me is that I am terrified of bees.The thought of yellow-jackets in my house?

I can't imagine anything worse.

Except for squirrels.

Or bats.

Ms. Toody was about to become unglued.

Lucky for me, Mr. Goo Shoes is an ace problem-solver.

If there is something wrong, he will figure it out.Within minutes, he determined where the bees were getting in.

Their secret life was about to be exposed.

It was time for...

The Exterminator.

Hasta la vista, babees!

We were still finding dead yellow-jackets all over the house, when we woke up yesterday to a broken hot water heater.Ouch, now that stings.Fortunately, we were able to replace it today.

It was time for a baking distraction.

Remember I told you about the rugelach from Israel? They are impossible to replicate, yet that hasn't stopped me from trying to perfect my own rugelach-making skills. For years, I've made my mother's recipe,

which has a sour cream-based dough, and is rolled into crescent shapes.

I've always wanted to learn how to make the rolled kind.

When I had my family over to break the fast on Yom Kippur, I tried a new recipe.

Success!

They were really good, so, I made them again this week,

for some very special people. I'm not going to tell you who just yet...that's a surprise.

This dough has a cream cheese base, and is richer than my mom's rugelach.

I feel guilty saying it, but I like this version better!

And, it's is less labor-intensive,

since each cookie doesn't need to be individually rolled.

As you know, I've got an affinity for "easy."

It's how I "roll," lol.

These rugelach are not difficult to make at all, but I've got a few tips to help guarantee your success.I recommend regular cream cheese, not low-fat, for making the dough. Using low-fat cream cheese may affect the consistency, and the ability to roll it up into cylinders.

It's very important for the dough to be chilled before rolling it out.The dough is sticky, so make sure surface, rolling pin(affil. link) and hands are well-floured, and work with only one piece at a time,leaving the other pieces in the refrigerator until needed.

Clean work surface thoroughly before rolling out a new piece of dough. It will be easier to roll. Keep rolled logs in refrigerator until all four are finishedso that they slice easily before baking.

To Make Dough: In large mixer bowl, combine butter, cream cheese, granulated sugar, brown sugar and salt on medium speed until completely combined (about 1 minute).Scrape down sides of mixing bowl, add vanilla and combine.Mix in flour in four batches, on low speed, until combined.With floured hands, shape dough into 6-inch square, wrap in plastic, and chill in refrigerator, at least one hour.

To Make Filling:With a fork, mix finely chopped walnuts, dark brown sugar, and cinnamon together until combined. If sugar sticks together, use fingers to separate. To Assemble and Bake Rugelach:

Adjust oven rack to middle position. Preheat oven to 350°F.Line baking sheet with parchment paper.Cut dough into four equal pieces. Work with one piece at a time, putting remaining pieces back into refrigerator in plastic wrap, until ready to use.Roll out dough into 12" X 8" rectangle on well-floured surface, with floured rolling pin. Spread one quarter of the filling mixture evenly over dough (approximately 1/2 cup for each log). Use hand to press filling into the dough, so it adheres.With long side of dough near you, roll dough tightly into log (it will be 12 inches long). Place log seam side down onto baking pan.Put baking sheet with log into refrigerator while making the remaining logs.Clean work surface thoroughly, and re-flour. Repeat with remaining dough to make three more logs. Arrange four logs at least one inch apart on baking pan. Brush logs with egg wash, and sprinkle with cinnamon and sugar mixture. With a sharp knife, make 3/4" cuts into log (do not cut all the way through) at one-inch intervals. If dough is too soft, chill in refrigerator for 20-30 minutes.Bake rugelach until golden brown, about 20-25 minutes.Cool on baking sheet for 5 minutes; then cool completely on rack. Carefully transfer cooled logs to cutting board, and slice rugelach into individual pieces.

The rugelach was sitting on the counter waiting for its photo op,

when Mr. Goo Shoes was about to grab a handful.

"Noooooo!"

He was literally within a second of pulling the rugelach right out from under me.

Luckily, I stopped him just in time.

"Can't I have some?"

I explained that I made it for something special, and I couldn't spare any.

He looked so forlorn, I had to let him have one.

Looks like I'll be busy as a bee, and making another batch pretty soon.

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About Me

After a lengthy career in the TV industry, I've put my dress-for-success clothes into storage, and tried on my domestic “genes” instead. Follow me as I satisfy my nesting instincts, fulfill my passion for travel and do a little soul-searching…all while trying to stay one step ahead of my teenager.

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